RED LENTIL SOUP WITH CRISPY SAGE

This soup is low in  fat, and in calories and helps to warm the body. Lentils are a great choice as they low in fat, and in calories and free from cholesterol.  I also love to use lentils in my soups because they are quick and easy to prepare.

Serves 6
Preparation time 10 minute
Cook time 30 minutes

 
Ingredients

¾  cup red lentils, rinsed
6  medium tomatoes, coarsely chopped
1 carrot, coarsely chopped
1  leek, white part only, coarsely chopped
1  onion, coarsely chopped
2  garlic cloves, chopped
½ tsp.  cumin powder
½ tsp.  amchur powder (dried  and powdered unripe mango) or  curry powder
1/2 tsp. red pepper
4  cups vegetable stock
3  tbsp. extra virgin olive oil
Sea  salt
Sage and plain yogurt for serving
 
Warm  2 tablespoon olive oil in a soup pan over medium heat and sauté carrot, leek, onion and  garlic for 5 minutes. Add tomatoes, lentil, cumin and amchur or curry powder and cook for 3 minutes. Pour in vegetable stock and simmer for 20 minutes. 

Meanwhile, sauté sage leaves in 1 tablespoon olive oil until crispy for about 10-20 seconds. 

 Puree  soup in a food processor or using a hand-held blender. 


Serve  with crispy sage leaves and a scoop of plain yogurt. 



Sincerely Yours,

Nellie